Potato-Apple Latkes

Photo: Dana Gallagher; Styling: Phillipa Braithwaite

These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.

Yield: 8 servings (serving size: 2 latkes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 10.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 3.6g
  • Carbohydrate: 31.3g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 302mg
  • Calcium: 4mg

Ingredients

  • 6 cups shredded peeled Yukon gold potatoes (about 2 pounds)
  • 2 cups shredded Gala or Honeycrisp apples (about 2 medium)
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 6 tablespoons canola oil, divided
  • 1 teaspoon turbinado or granulated sugar

Preparation

  1. 1. Combine potatoes, apples, and 1 teaspoon salt in a colander. Let stand 20 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 1/2 teaspoon salt, and pepper in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to potato mixture; toss well to combine.
  2. 2. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.
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